This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Corned Beef Hash Reuben Potato Pie

Corned Beef Hash Reuben Potato Pie

TikTok Influencer Embracing Gray Hair Shares Top Gray Hair Trans…

How to Make Blueberry Banana Gluten-Free Waffles with Clover Son…

How to Make Korean-Style Noodles with Veggies and Spicy Sausage …

How to Make Chicken Salad | Jacques Pepin

Jesse Palmer on Dream "Bachelor in Paradise" Celebs + Wild BTS S…

Jesse Palmer Sweetly Explains Why Wife Emely Fardo is the One

How to Make Boneless Pork Chops or Chicken Breasts "a la Mode" (…

Rach's Stuffed Eggplant + The Winner of "Next Level Chef" Makes…

Why Cameron Diaz Was Compelled to Make Her Own Wine

4 Stomach-Calming Tips for Pandemic Stress

Cameron Diaz Reveals Why She Came Out of Retirement After 8 Year…

Cameron Diaz Wrote on Drew Barrymore's Toilet Paper as a Joke—an…

Aw! Benji Madden Got Really Panicked About Planning Cameron Diaz…

How to Make Green Caponata Pasta | Rachael Ray

A Workout You Only Have to Do Once a Week + Rach's Latest Make-Y…

Jacques Pépin's Chicken Salad + "Bachelor" Host Jesse Palmer

How to Make the Triple B Cocktail |  John Cusimano

How to Make "Batter Up" Breakfast Corn Dogs |  Josh Capon

The 2 Teams Former Yankee Nick Swisher Wants to See in the 2022 …

Ingredients

  • 3 to 4 medium potatoes, scrubbed and very thinly sliced on mandoline
  • Kosher salt and black pepper
  • 3 tablespoons cornstarch
  • 3 to 4 tablespoons beef stock
  • Olive oil, for brushing plus 1 tablespoon
  • 2 tablespoons butter
  • 1 medium onion, very finely chopped
  • 4 cloves garlic, finely chopped
  • 1 teaspoon paprika
  • 1/2 pound sauerkraut, drained and rinsed
  • 1/2 to 3/4 pound corned beef, very finely chopped
  • 2 cups shredded Gruyère cheese
  • 1/2 cup sour cream
  • 1/4 cup ketchup
  • 2 tablespoons pickle relish

Yield

Serves: 4-6

Preparation

Preheat oven to 425°F.
 
Place potatoes in a large, shallow bowl or dish and season with salt and pepper; sprinkle with cornstarch.
 
Brush a large, 12-inch pizza pan liberally with olive oil. Arrange potatoes around pan working all the way to edges and overlapping the slices evenly to form the potato crust.  Press crust down to set then sprinkle with a 3 to 4 tablespoons stock. Brush liberally with olive oil. Bake 15-20 minutes, or until potatoes are cooked through.
 
In a skillet over medium heat, melt butter. Add onions and garlic, and season with a little salt, pepper and the paprika. Cook to tender, 7-8 minutes. Add corned beef and stock, and cover. Cook until crispy on the bottom.  
 
Top the potato crust with a thin layer of sauerkraut, then corned beef and cheese. Bake or broil in the lower third of the oven to bubbly and brown.
 
In a small mixing bowl, mix together the sour cream, ketchup and relish. Transfer to a squeeze bottle and squeeze onto top of pizza, or dollop evenly around the pizza.